Baked Zucchini Sticks Recipe [Delicious Food Adventures]
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Directions Step 1 Preheat oven to 375 degrees F (190 degrees C). Spray a dark baking sheet with cooking spray. Advertisement Step 2 Mix egg, water, and pepper together in a bowl.
Combine bread crumbs, Parmesan cheese, parsley, garlic powder, and Step 3 Dip zucchini sticks in egg mixture, allowing. Baked Zucchini Sticks: Preheat the oven to 425°F. Spray 2 large baking sheets with cooking spray and set aside. Cut each zucchini into 16 equal size sticks about 3-inches long and 1/2-inch thick. In a small bowl, beat the egg whites and season with salt and pepper.
In. DIRECTIONS Preheat oven to 450 F. Spray large baking sheet with oil cooking spray. Cut zucchini into slices, (about 1 1/2 inches by 3/4 inch).
Toss zucchini. Instructions 1. Cut zucchini in sticks: first, cut them in half, then cut each half in half lengthwise, then each quarter in half 2. Beat eggs with a fork. Season with salt and pepper.
3. In a bowl, combine bread. Directions 1. Preheat oven to 450 degrees. 2. Spray large baking sheet with oil cooking spray. 3. Cut zucchini lengthwise ( 1 1/2 in thick) 4. Toss zucchini in a bowl with the olive oil.
5. Mix dry ingredients in a plastic bag. 6. Place zucchini in plastic bag and shake to coat. 7. Bake. Dip each zucchini stick in the egg wash, then roll through the breadcrumb mixture, making sure each stick is fully covered with the breadcrumbs. Bake for about 20 minutes or until golden brown and crispy.
Serve with Ranch dressing or Marinara sauce. Coat each zucchini stick lightly with flour, followed by a dip in the egg wash and finally rolled lightly in the panko mixture. Place each zucchini stick on the parchment-lined baking sheet or air fryer basket.
Continue this process for all of the zucchini sticks. For oven: Bake at 425℉ (220°C) for about 25-30 minutes. Ingredients.
2 lbs. zucchini (about 6 small or 4 medium), sliced into 1/2-inch thick rounds. 2 Tbsp olive oil. 2 garlic cloves, finely minced (2 tsp) 1 1/2 tsp Italian seasoning. 1/2 cup grated parmesan cheese. Salt and freshly ground black pepper.
2 Tbsp finely chopped fresh parsley. Beat egg and milk in a shallow bowl. Dip each piece of zucchini in egg mixture then bread crumb mixture. Repeat until all of the sticks are coated; place them. Dredge sticks a few at a time in the egg, then roll in the crumb mixture.
Place the sticks on the prepared baking sheet. Bake sticks for 12 minutes, turn over, and bake for an additional 8 minutes, until golden brown and crisp. Serve immediately, with sweet onion dip.
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